CN105385554A

CN105385554A - Fruit vinegar brewed by using grape skins

Info

Publication number: CN105385554A
Application number: CN201510820364.9A
Authority: CN
Inventors: 黄文荣; 徐礼平; 徐华忠; 王习华; 李致竹; 储著贵; 江帮林; 王克胜
Original assignee: QUANJIAO COUNTY RONGCHANG GRAPE PLANTATION PROFESSIONAL COOPERATIVES
Current assignee: QUANJIAO COUNTY RONGCHANG GRAPE PLANTATION PROFESSIONAL COOPERATIVES
Priority date: 2015-11-24
Filing date: 2015-11-24
Publication date: 2016-03-09

Abstract

The invention relates to table vinegar, and in particular relates to fruit vinegar brewed by using grape skins. The fruit vinegar is brewed by the following steps: grinding the grape skins into a pulp to obtain a fruit skin pulp; inoculating cellulase of which the weight accounts for 2-2.3% of that of the fruit skin pulp; after culturing for 98-100 hours, inoculating hemicellulase of which the weight accounts for 2-2.3% of that of the fruit skin pulp; after culturing for 48-50 hours, adding ethanol of which the weight is 2-3 times that of the fruit skin pulp and citric acid of which the weight accounts for 2-2.5% of that of fruit skins; leaching for 1-1.5 hours under microwaves with the power of 220-240W; centrifuging a leaching solution to obtain a supernatant; heating the supernatant to 85-90 DEG C; performing heat-preservation stirring for 1-2 hours, and introducing oxygen into the supernatant at a rate of 2L/min while stirring; after stirring adding molasses of which the weight accounts for 20-22% of that of the fruit skins, and inoculating monascus of which the weight accounts for 0.2-0.5% of that of the grape pulp; culturing for 30-40 hours; treating for 4-6 minutes under microwaves with the power of 520-550W; adding tangerine peels of which the weight accounts for 3-5% of that of a grape pomace pulp; sealing and storing at a ventilating place for more than or equal to 3 months; and filtering residues to obtain the fruit vinegar.

Description

A kind of fruit vinegar utilizing grape pomace to brewage

Technical field

The present invention relates to a kind of edible vinegar, be specifically related to a kind of fruit vinegar utilizing grape pomace to brewage.

Background technology

Fruit vinegar is main raw material with fruit, utilizes the tart flavour seasonings of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the nutrient health-care function of fruit and vinegar concurrently, and be the Novel beverage integrating the functions such as nutrition, health care, dietotherapy, China is grape big producing country, wherein major part is all for wine brewing, containing abundant anthocyanidin in grape pomace, but chew due to its sour and astringent difficulty, almost unmanned edible.

Summary of the invention

The object of the present invention is to provide a kind of fruit vinegar utilizing grape pomace to brewage.

The technical solution used in the present invention is, a kind of fruit vinegar utilizing grape pomace to brewage, it take grape pomace as main raw material, make through following steps: grape pomace is ground pulping, obtain pericarp slurries, the cellulase of inoculation pericarp slurry weight 2%-2.3%, at 30 DEG C, on the rotary shaker of 180r/min, concussion is cultivated after 98-100 hour, be process 4-6min under the microwave of 450-480W at power, the hemicellulase of inoculation pericarp slurry weight 2%-2.3%, at 28 DEG C, on the rotary shaker of 180r/min, concussion is cultivated after 48-50 hour, be process 10-12min under the microwave of 320-360W at power, add pericarp slurry weight weight 2-3 ethanol doubly, the citric acid of pericarp weight 2%-2.5%, be lixiviate 1-1.5 hour under the microwave of 220-240W at power, by vat liquor centrifugal 3-5min under the speed of 5000-5500r/min, obtain supernatant liquor, supernatant liquor is heated to 85-90 DEG C, insulated and stirred 1-2 hour under the stir speed (S.S.) of 200-210r/min, in supernatant liquor, oxygen is led in whipping process, oxygen-supply speed is 2L/min, after stirring, add the molasses of pericarp weight 20%-22%, the monascus of inoculation grape slurry weight 0.2-0.5%, at 28 DEG C, on the rotary shaker of 200r/min, 30-40 hour is cultivated in concussion, be process 4-6min under the microwave of 520-550W at power, add the dried orange peel of trester slurry weight 3%-5%, be sealed in ventilation and storE more than 3 months, filter and remove residue.

The present invention's grape pomace brewing fruit vinegar, make full use of the natural resources, save wine brewing property greatly, making method is simple, the fruit vinegar color and luster glow obtained, be rich in abundant anthocyanidin, give off a strong fragrance after entrance, without bitter taste, can significantly improve pericarp crushing juice rate, in fruit vinegar, total sugar content is greater than 8.25%, total acid content is at 0.53-0.55%, Vc content is at 7.12-7.16mg/100g, and soluble solid is greater than 4.8%, and the production cost of every bottle of (500mL) fruit vinegar beverage is only about 0.5 yuan.

Embodiment

Embodiment 1: a kind of fruit vinegar utilizing grape pomace to brewage, it take grape pomace as main raw material, make through following steps: grape pomace is ground pulping, obtain pericarp slurries, the cellulase of inoculation pericarp slurry weight 2%, at 30 DEG C, the rotary shaker of 180r/min shakes cultivation after 98 hours, be process 4min under the microwave of 450W at power, the hemicellulase of inoculation pericarp slurry weight 2%, at 28 DEG C, the rotary shaker of 180r/min shakes cultivation after 48 hours, be process 10min under the microwave of 320W at power, add the ethanol of pericarp slurry weight weight 2 times, the citric acid of pericarp weight 2%, lixiviate 1 hour under power is 220-240W microwave, by vat liquor centrifugal 3min under the speed of 5000r/min, obtain supernatant liquor, supernatant liquor is heated to 85 DEG C, insulated and stirred 1 hour under the stir speed (S.S.) of 200r/min, in supernatant liquor, oxygen is led in whipping process, oxygen-supply speed is 2L/min, after stirring, add the molasses of pericarp weight 20%, the monascus of inoculation grape slurry weight 0.2, at 28 DEG C, the rotary shaker of 200r/min shakes cultivation 30 hours, be process 4min under the microwave of 520W at power, add the dried orange peel of trester slurry weight 3%, be sealed in ventilation and storE more than 3 months, filter and remove residue.

Embodiment 2: a kind of fruit vinegar utilizing grape pomace to brewage, it take grape pomace as main raw material, make through following steps: grape pomace is ground pulping, obtain pericarp slurries, the cellulase of inoculation pericarp slurry weight 2.3%, at 30 DEG C, the rotary shaker of 180r/min shakes cultivation after 100 hours, be process 6min under the microwave of 480W at power, the hemicellulase of inoculation pericarp slurry weight 2.3%, at 28 DEG C, the rotary shaker of 180r/min shakes cultivation after 50 hours, be process 12min under the microwave of 360W at power, add the ethanol of pericarp slurry weight weight 3 times, the citric acid of pericarp weight 2.5%, it is lixiviate 1.5 hours under the microwave of 240W at power, by vat liquor centrifugal 5min under the speed of 5500r/min, obtain supernatant liquor, supernatant liquor is heated to 90 DEG C, insulated and stirred 2 hours under the stir speed (S.S.) of 210r/min, in supernatant liquor, oxygen is led in whipping process, oxygen-supply speed is 2L/min, after stirring, add the molasses of pericarp weight 22%, the monascus of inoculation grape slurry weight 0.5%, at 28 DEG C, the rotary shaker of 200r/min shakes cultivation 40 hours, be process 6min under the microwave of 550W at power, add the dried orange peel of trester slurry weight 5%, be sealed in ventilation and storE more than 3 months, filter and remove residue.

Claims

1. the fruit vinegar utilizing grape pomace to brewage, it is characterized in that, it take grape pomace as main raw material, make through following steps: grape pomace is ground pulping, obtain pericarp slurries, the cellulase of inoculation pericarp slurry weight 2%-2.3%, at 30 DEG C, on the rotary shaker of 180r/min, concussion is cultivated after 98-100 hour, be process 4-6min under the microwave of 450-480W at power, the hemicellulase of inoculation pericarp slurry weight 2%-2.3%, at 28 DEG C, on the rotary shaker of 180r/min, concussion is cultivated after 48-50 hour, be process 10-12min under the microwave of 320-360W at power, add pericarp slurry weight weight 2-3 ethanol doubly, the citric acid of pericarp weight 2%-2.5%, be lixiviate 1-1.5 hour under the microwave of 220-240W at power, by vat liquor centrifugal 3-5min under the speed of 5000-5500r/min, obtain supernatant liquor, supernatant liquor is heated to 85-90 DEG C, insulated and stirred 1-2 hour under the stir speed (S.S.) of 200-210r/min, in supernatant liquor, oxygen is led in whipping process, oxygen-supply speed is 2L/min, after stirring, add the molasses of pericarp weight 20%-22%, the monascus of inoculation grape slurry weight 0.2-0.5%, at 28 DEG C, on the rotary shaker of 200r/min, 30-40 hour is cultivated in concussion, be process 4-6min under the microwave of 520-550W at power, add the dried orange peel of trester slurry weight 3%-5%, be sealed in ventilation and storE more than 3 months, filter and remove residue.